0:00:04 > 0:00:06Hello and welcome to Tomorrow's Food.
0:00:12 > 0:00:15Tonight, we're in Yorkshire, at the only place in the world
0:00:15 > 0:00:18to make one of our most futuristic foods.
0:00:19 > 0:00:23This is a nation in love with its food, but it's changing all the time.
0:00:23 > 0:00:24So, what treats are in store?
0:00:24 > 0:00:26What's just around the corner?
0:00:26 > 0:00:30What'll be on your plate tomorrow? MACHINE BUZZES
0:00:30 > 0:00:35This series will change the way we think about the food we eat for ever.
0:00:35 > 0:00:38I'll be joined by a team of experts to show you how
0:00:38 > 0:00:43what we eat might soon look very different indeed.
0:00:43 > 0:00:44Tonight...
0:00:44 > 0:00:49Michelin-starred chef Angela Hartnett is heading to New York to see if
0:00:49 > 0:00:53a supercomputer can cook up better flavours than she can.
0:00:53 > 0:00:58Peach fettuccine - I think it sounds disgusting, but there you go.
0:00:58 > 0:01:02Award-winning greengrocer Chris Bavin is in the States
0:01:02 > 0:01:05to taste vegetables that grow without sunlight.
0:01:06 > 0:01:08I've been to hundreds of horizontal farms,
0:01:08 > 0:01:10but this is my first vertical farm.
0:01:10 > 0:01:13Technology expert Dr Shini Somara
0:01:13 > 0:01:16gets a cooking lesson from a piece of furniture.
0:01:16 > 0:01:17So, essentially,
0:01:17 > 0:01:20this table is building up a recipe.
0:01:20 > 0:01:24And I meet some very special animals that could save lives.
0:01:24 > 0:01:27Goats delivering human breast milk?
0:01:27 > 0:01:29Even I find that slightly strange.
0:01:31 > 0:01:34This is Tomorrow's Food.
0:01:43 > 0:01:45First up tonight,
0:01:45 > 0:01:48our expert greengrocer Chris Bavin is looking into one of the most
0:01:48 > 0:01:53fundamental questions there is for the future of food -
0:01:53 > 0:01:55could we give up solid food completely?
0:02:00 > 0:02:04There's a new movement of people trying to survive without eating,
0:02:04 > 0:02:05trying to live on liquid alone.
0:02:05 > 0:02:08I'm not talking about milkshakes for losing weight,
0:02:08 > 0:02:12or protein shakes for bulking up, or even specialist diets.
0:02:12 > 0:02:15I'm talking about three square meals a day, out of a bag.
0:02:15 > 0:02:17- # Do the shake - Do the shake
0:02:17 > 0:02:19- # Do the shake - Do the shake... #
0:02:19 > 0:02:22These are a new breed of meal replacement shakes
0:02:22 > 0:02:25designed for people who don't have time to eat.
0:02:25 > 0:02:27- # Do the shake - Do the shake... #
0:02:27 > 0:02:30But could we ever be satisfied living on just liquid?
0:02:30 > 0:02:32- # When they come home - When they come home... #
0:02:32 > 0:02:35'To find out, I'm joining a group of volunteers
0:02:35 > 0:02:39'who struggle to find time to cook - or even eat -
0:02:39 > 0:02:41'in their daily lives.'
0:02:41 > 0:02:44Us, we're doing, like, 90 hours a week.
0:02:44 > 0:02:48'We have a pub manager, a student, a computer gamer...'
0:02:48 > 0:02:49I take a break every hour,
0:02:49 > 0:02:52but it's not really enough time to eat or have a proper meal.
0:02:52 > 0:02:55'..a beautician and a butcher.'
0:02:55 > 0:02:56Thank you very much for coming.
0:02:56 > 0:02:58I appreciate you're all very busy people.
0:03:00 > 0:03:04'We're having one last meal before we all start a food-free experiment.
0:03:06 > 0:03:09'Running it is dietician Linia Patel.'
0:03:11 > 0:03:16Over the next seven days, all you're allowed to drink or eat
0:03:16 > 0:03:20is this meal replacement shake, and then have some water as well.
0:03:20 > 0:03:23To whip up one of these shakes, it only takes 40 seconds,
0:03:23 > 0:03:26so across the week, we're saving potentially 14 hours,
0:03:26 > 0:03:29and for you busy people, that should be great news.
0:03:30 > 0:03:34'The manufacturers of these shakes don't suggest that they be
0:03:34 > 0:03:37'used to replace food entirely,
0:03:37 > 0:03:40'but across the world, some people are using them to do just that.
0:03:42 > 0:03:45'So, would you ever choose to live without eating?
0:03:45 > 0:03:48'Our volunteers are looking nervous.
0:03:48 > 0:03:50'No food for seven days.'
0:03:51 > 0:03:56So, we're just having the shake and water, no other beverages?
0:03:56 > 0:04:00- No tea, no coffee? Beer? - LAUGHTER
0:04:00 > 0:04:02No beer, sadly.
0:04:02 > 0:04:03It's only seven days.
0:04:07 > 0:04:10'The shakes are a mixture of oats, soy and flaxseed,
0:04:10 > 0:04:13'with added vitamins and minerals.
0:04:13 > 0:04:16'In theory, we should get all the nutrition we need,
0:04:16 > 0:04:20'but living of nothing but liquid doesn't sound easy.'
0:04:20 > 0:04:21Good luck, guys,
0:04:21 > 0:04:24and I look forward to seeing how we all get on.
0:04:24 > 0:04:25So, I just got home.
0:04:25 > 0:04:29Already pretty starving, so I thought, I'll try my first shake.
0:04:29 > 0:04:31This is the vanilla flavour one,
0:04:31 > 0:04:33so...
0:04:33 > 0:04:34let's see what it tastes like.
0:04:38 > 0:04:40HE COUGHS
0:04:44 > 0:04:46That's not nice.
0:04:46 > 0:04:51It feels kind of like a smooth, runny banana porridge.
0:04:52 > 0:04:56So far, it's taken me two and a half hours
0:04:56 > 0:04:59to not even finish my first shake.
0:04:59 > 0:05:01And the taste isn't all we've got to content with.
0:05:01 > 0:05:05After just a few days, some serious hunger is kicking in.
0:05:06 > 0:05:07This stuff...
0:05:10 > 0:05:12..is just not enough to keep you going.
0:05:12 > 0:05:13I'm constantly hungry.
0:05:13 > 0:05:14Just the hunger pains.
0:05:14 > 0:05:17I'm not really getting the sensation of being full,
0:05:17 > 0:05:19the sensation of eating or just enjoying food.
0:05:19 > 0:05:22I want a burger. I want pizza. I want...
0:05:22 > 0:05:24Chicken, or some beef, or just something.
0:05:24 > 0:05:25Just some kind of something.
0:05:25 > 0:05:28Yeah...
0:05:28 > 0:05:30I think seven days is going to be tough.
0:05:31 > 0:05:33We'll be back later in the programme
0:05:33 > 0:05:34to see how the food-free experiment
0:05:34 > 0:05:36is going.
0:05:52 > 0:05:55Now, we've travelled all over the planet,
0:05:55 > 0:05:58visiting places devoted to finding the foods of the future.
0:06:00 > 0:06:02This week, however, I'm in Yorkshire,
0:06:02 > 0:06:06at the only factory of its kind in the world.
0:06:08 > 0:06:11If I told you that there's a particle that would sit on my fingertip,
0:06:11 > 0:06:15but it in just four weeks, it could grow to thousands of tonnes of food,
0:06:15 > 0:06:17you'd presume that was science fiction, but it's not.
0:06:17 > 0:06:20It's happening right now in these towers behind me.
0:06:24 > 0:06:28The food they're creating is called Quorn,
0:06:28 > 0:06:32and it packs the nutritional punch of meat, but is a meat alternative.
0:06:33 > 0:06:35It can be turned into everything,
0:06:35 > 0:06:38from burgers to crispy nuggets to sausages,
0:06:38 > 0:06:41and there's not a cow, a pig or a chicken in sight.
0:06:43 > 0:06:45This is all about edible fungus -
0:06:45 > 0:06:48you know, like a mushroom, or yeast, or truffles.
0:06:48 > 0:06:50We've all eaten that before,
0:06:50 > 0:06:52but this is it on an industrial scale.
0:06:52 > 0:06:54Welcome to the fungus factory.
0:06:56 > 0:06:59Tim Finnigan is the research director here
0:06:59 > 0:07:04and he has with him the tiny specks of fungus that begin the process.
0:07:04 > 0:07:07Let me show you. I've got some here,
0:07:07 > 0:07:11- which we, if we carefully unwrap... you can see there.- I see it.
0:07:11 > 0:07:13It literally is like little grains of sand in there.
0:07:13 > 0:07:18- Honestly, I think there's nothing in that piece of paper. Just that?- Yeah.
0:07:18 > 0:07:22'These little dots are freeze-dried pieces of fungus
0:07:22 > 0:07:25'that kick-start the entire operation.'
0:07:25 > 0:07:28What we would do is, is we would bring that back to life,
0:07:28 > 0:07:31- a bit like when you're making bread with yeast or...- Yeah.
0:07:31 > 0:07:33You know, we just... we'd put it in a sugar solution
0:07:33 > 0:07:34and bring it back to life.
0:07:36 > 0:07:40The exact mixture of sugar, water and fungus
0:07:40 > 0:07:44that goes into the tanks is a strictly guarded secret,
0:07:44 > 0:07:48but once inside, more sugar and nutrients are added,
0:07:48 > 0:07:51and the fungus starts to feed on it,
0:07:51 > 0:07:56growing at an astonishing rate,
0:07:56 > 0:08:02until it fills all ten storeys of these towers in under a week.
0:08:03 > 0:08:06But from those few little specks of fungi in your hand,
0:08:06 > 0:08:10we can produce, in theory, 45,000 tonnes of protein.
0:08:10 > 0:08:12Wow. From that small speck of...?
0:08:12 > 0:08:16- That small amount. - And in terms of the amount of
0:08:16 > 0:08:19effort and energy that goes into growing a steak, for example,
0:08:19 > 0:08:22the amount of warmth, or the amount of time and land, and all that,
0:08:22 > 0:08:25how much more efficient is what you're making?
0:08:25 > 0:08:29There's ten times less land and water use. It's amazingly efficient.
0:08:32 > 0:08:38Inside the sealed tank, the fungus is a bubbling, fermenting liquid,
0:08:38 > 0:08:40but after just four days,
0:08:40 > 0:08:43a nutritious - if not very attractive -
0:08:43 > 0:08:45paste called mycoprotein
0:08:45 > 0:08:51can be pumped out from the base at a rate of 25 tonnes every hour.
0:08:52 > 0:08:54Once it's made into Quorn mince,
0:08:54 > 0:08:58it has less than half of the calories or fat of beef mince,
0:08:58 > 0:09:01and around 78 times less cholesterol.
0:09:03 > 0:09:08It doesn't look much like a sausage or a burger patty yet,
0:09:08 > 0:09:12but we'll be finding out the secret to turning this gloop-like paste
0:09:12 > 0:09:15into something edible,
0:09:15 > 0:09:17later in the programme.
0:09:24 > 0:09:26MUSIC: Robot Rock by Daft Punk
0:09:26 > 0:09:30# Rock robot rock
0:09:30 > 0:09:31# Rock robot rock... #
0:09:31 > 0:09:33When it comes to the kitchen of the future,
0:09:33 > 0:09:37you might think it's going to be packed with robot helpers.
0:09:39 > 0:09:42Something like this Chinese noodle robot, perhaps?
0:09:44 > 0:09:47Or PancakeBot, turning your breakfast into everything
0:09:47 > 0:09:50from an astronaut to the Eiffel Tower.
0:09:54 > 0:09:58Or how about eating a fried-egg muffin made by this guy?
0:10:01 > 0:10:03But are they really the answer?
0:10:03 > 0:10:06Shini's in the lab, where designer Geraint Edwards has come up with
0:10:06 > 0:10:09a very different way to help us in the kitchen.
0:10:11 > 0:10:13OK, basic wooden table.
0:10:13 > 0:10:16Forgive me for saying this, but it doesn't feel very techy.
0:10:16 > 0:10:17No, exactly.
0:10:17 > 0:10:21We wanted it to feel quite liveable and warm and with natural materials.
0:10:21 > 0:10:23- So where is the tech? - So, for example,
0:10:23 > 0:10:27- say if you grab the tomatoes and take them to the kitchen table.- OK.
0:10:27 > 0:10:29I'm not convinced.
0:10:29 > 0:10:30Oh...
0:10:30 > 0:10:32- Yeah.- Oh, wow.
0:10:32 > 0:10:34By placing the tomatoes,
0:10:34 > 0:10:38I've activated a projection that shines onto the table.
0:10:38 > 0:10:40So, it's actually recognising that I'm putting
0:10:40 > 0:10:42the tomatoes on the table.
0:10:42 > 0:10:44Exactly, and it's giving you ingredients
0:10:44 > 0:10:45that go well with tomatoes.
0:10:45 > 0:10:49Avocado, mozzarella, oregano...
0:10:49 > 0:10:51And how did it do that?
0:10:51 > 0:10:52It's quite simple technology.
0:10:52 > 0:10:56If you like, we've called it the Ingredient Recognition Software.
0:10:56 > 0:11:01Above the table, the camera and computer system identify the food,
0:11:01 > 0:11:05compare it to a database, and suggest tasty accompaniments -
0:11:05 > 0:11:06all in a split second.
0:11:08 > 0:11:11- So, one of the ingredients here has been rice.- Yeah.
0:11:11 > 0:11:14If you put these two ingredients right close together now,
0:11:14 > 0:11:17it will recommend a recipe and how to cook it.
0:11:19 > 0:11:22Oh, so now it's actually suggesting a dish.
0:11:23 > 0:11:24Every time you put a new
0:11:24 > 0:11:26ingredients next to the others,
0:11:26 > 0:11:30the table suggests a recipe that could use them all.
0:11:30 > 0:11:33So, I could actually make an arancini with marinara sauce.
0:11:33 > 0:11:35Hopefully, it will help you explore new types of food
0:11:35 > 0:11:37and new recipes that you can cook.
0:11:41 > 0:11:45'This is a prototype, but for me, it works,
0:11:45 > 0:11:48'because it's improving something that I already use every day.
0:11:50 > 0:11:54'Maybe this could spell the end of cookbooks as we know them.'
0:12:07 > 0:12:11We all have a few embarrassing gadgets at the back of the cupboard
0:12:11 > 0:12:12that we thought would change our lives.
0:12:12 > 0:12:14Do you remember that ice cream maker you got,
0:12:14 > 0:12:17or how you were always going to make bread with the bread-maker,
0:12:17 > 0:12:19or the fondue set or the chocolate fountain?
0:12:19 > 0:12:22But occasionally, a new gadget comes along that could genuinely
0:12:22 > 0:12:24change the way we eat and drink.
0:12:29 > 0:12:31Meet the 3D printer.
0:12:36 > 0:12:38They've already made the headlines,
0:12:38 > 0:12:42printing everything from prosthetics to handguns...
0:12:44 > 0:12:48..but 3D printers can also print food.
0:12:49 > 0:12:52The idea is that one day you'll be able to click a button
0:12:52 > 0:12:56and print almost any meal you like, tailored to your own tastes,
0:12:56 > 0:12:58and even your dietary needs.
0:13:00 > 0:13:04So, will these machines soon become commonplace in our kitchens?
0:13:08 > 0:13:13Our Michelin-starred chef Angela has gone to the Netherlands,
0:13:13 > 0:13:16home to some of the world leaders in 3D printing,
0:13:16 > 0:13:18to find out if their claim
0:13:18 > 0:13:22that they can print the world's favourite food is true.
0:13:22 > 0:13:24So what have we got going on here?
0:13:24 > 0:13:26- This is a pasta printer. - Good afternoon.
0:13:26 > 0:13:27- Please take a seat. - Oh, thank you.
0:13:29 > 0:13:32'These guys reckon they can create perfect pasta
0:13:32 > 0:13:36'with a computer and a printer,
0:13:36 > 0:13:40'and what's more, they say it can be made in any shape you want.'
0:13:40 > 0:13:44- So, choose a shape. Choose a spiral or a penne shape or...- OK.
0:13:44 > 0:13:46Well, let's go new. Let's go spiral.
0:13:47 > 0:13:51'I never thought you would be able to personalise pasta like this.'
0:13:51 > 0:13:53Then it says, "next step is height".
0:13:53 > 0:13:56Height-wise, let's go in the middle.
0:13:56 > 0:13:58What does the rotation do?
0:13:58 > 0:14:02- Oh, fancy.- As you can see, it can be more open or closed.- Yeah.
0:14:02 > 0:14:04And then I say "order".
0:14:08 > 0:14:11'The computer sends your design to the printer
0:14:11 > 0:14:13'while you sit back and wait.'
0:14:15 > 0:14:18My pasta chef can't even do a service for 100 covers.
0:14:18 > 0:14:20I need a couple of machines like that.
0:14:20 > 0:14:22- Great.- Boom, boom, boom, boom.
0:14:22 > 0:14:26'3D printers work a bit like an office printer,
0:14:26 > 0:14:29'but instead of ink, this printer is full of tubes
0:14:29 > 0:14:33'containing a mixture of water and semolina flour,'
0:14:33 > 0:14:35'but to most Northern Italians,
0:14:35 > 0:14:38'there is one crucial ingredient missing.'
0:14:38 > 0:14:40So, you're really throwing the book away?
0:14:40 > 0:14:42You know, Italians are very traditional.
0:14:42 > 0:14:44'There's no egg.'
0:14:44 > 0:14:47I don't know what my grandmother would say about this, Giancarlo.
0:14:47 > 0:14:50- She would be mad about this, I'm sure.- Yeah, she would be very mad.
0:14:52 > 0:14:54It looks pretty incredible, actually.
0:14:56 > 0:14:59OK, so that's it done. Do I take this out?
0:14:59 > 0:15:01Yes, of course.
0:15:01 > 0:15:04I think the shape's beautiful. I mean, it really is pretty.
0:15:04 > 0:15:06It looks lovely, and it feels like fresh pasta,
0:15:06 > 0:15:08which it is, fresh pasta.
0:15:08 > 0:15:09Let's go and cook it.
0:15:11 > 0:15:14'The idea of printing food is amazing,
0:15:14 > 0:15:17'but will it taste any good?'
0:15:17 > 0:15:18So, we've seen the pasta,
0:15:18 > 0:15:21and I'm just whipping up a quick tomato sauce.
0:15:21 > 0:15:25I'm a bit nervous, cooking for a couple of Italian scientists,
0:15:25 > 0:15:26that they'll all criticise
0:15:26 > 0:15:28and tell me it's not like their mother made it,
0:15:28 > 0:15:30which is very Italian, but, anyway...
0:15:33 > 0:15:34It's a typical bloke thing,
0:15:34 > 0:15:38that they've buggered off and I'm the one stuck in the kitchen!
0:15:38 > 0:15:40- Now it looks like pasta.- Yum.
0:15:40 > 0:15:42SHE LAUGHS
0:15:42 > 0:15:45'So, what do the Italians say?'
0:15:45 > 0:15:46Wow.
0:15:46 > 0:15:48Looks great.
0:15:48 > 0:15:49Very nice.
0:15:51 > 0:15:53Buon appetito.
0:15:53 > 0:15:54Buon appetito.
0:15:54 > 0:15:56Very good. Delicious.
0:15:56 > 0:15:58Actually, the texture's there, as the pasta, isn't it?
0:15:58 > 0:16:00- Yeah.- Interesting.
0:16:00 > 0:16:02MACHINE BUZZES
0:16:05 > 0:16:09It's very early days for 3D food printing,
0:16:09 > 0:16:14and the technology I've seen here is just a taste of things to come.
0:16:14 > 0:16:16I think there's still a long way to go,
0:16:16 > 0:16:19but I do genuinely believe, next 20 years,
0:16:19 > 0:16:23they're definitely going to be part of our future kitchens.
0:16:31 > 0:16:35While Angela's been looking at what's around the corner,
0:16:35 > 0:16:39here's a fun thing that people are already doing with 3D printers,
0:16:39 > 0:16:41although you'd need another piece of kit.
0:16:41 > 0:16:42This is an infrared scanner,
0:16:42 > 0:16:44and if you point this at yourself,
0:16:44 > 0:16:47you can build up a really good 3D image.
0:16:47 > 0:16:52You can then use this to 3D print a mould,
0:16:52 > 0:16:55and with the mould, you can make this -
0:16:55 > 0:16:58a little chocolate lolly of your face.
0:16:58 > 0:17:00How accurate is this?
0:17:00 > 0:17:03I'm told it's very accurate, but there's only one way to test it.
0:17:05 > 0:17:07Mmm...
0:17:07 > 0:17:09It tastes like me.
0:17:09 > 0:17:11Weirdly.
0:17:25 > 0:17:27When you think of farming,
0:17:27 > 0:17:30you probably imagine big, open spaces...
0:17:35 > 0:17:38..but tomorrow's farms are springing up in places
0:17:38 > 0:17:41where you'd least expect them.
0:17:41 > 0:17:44Chris Bavin has gone to America to see for himself.
0:17:46 > 0:17:49Our cities are like concrete jungles -
0:17:49 > 0:17:53full of people, traffic, houses and big buildings.
0:17:53 > 0:17:57Land is at a premium and space is really scarce.
0:17:57 > 0:18:02So, the idea of growing vegetables in the city seems crazy,
0:18:02 > 0:18:04but that's what's starting to happen
0:18:04 > 0:18:07in towns and cities across the globe.
0:18:09 > 0:18:12Father-and-son team Milan and Dan Klukow
0:18:12 > 0:18:16run their farm from a disused Michigan factory.
0:18:16 > 0:18:18- Hey, Marlin.- How are you? - I'm very well, yeah. You?
0:18:18 > 0:18:20- Good to meet you, Chris. My son, Dan.- Hello, Dan.
0:18:20 > 0:18:23- Hi, Chris. Nice to meet you. - Yeah, nice to meet you.
0:18:25 > 0:18:29Their vegetables are grown from the floor to the ceiling,
0:18:29 > 0:18:31in water rather than soil,
0:18:31 > 0:18:33and without ever seeing daylight.
0:18:36 > 0:18:38I've been to hundreds of horizontal farms,
0:18:38 > 0:18:41but this is my first vertical farm. So, questions.
0:18:41 > 0:18:44The first one, though, is obviously the lack of natural light.
0:18:44 > 0:18:47We've got some lettuce here. How do they respond to that?
0:18:47 > 0:18:51Yeah, well, we use LED lights, that are primarily blue,
0:18:51 > 0:18:53and in the red spectrum.
0:18:53 > 0:18:57I mean, that's what the plants are going to take from the sun outside.
0:18:57 > 0:18:58Plants like these lettuces
0:18:58 > 0:19:03don't need all the light they receive from the sun,
0:19:03 > 0:19:07so these coloured LEDs emit only certain wavelengths.
0:19:08 > 0:19:10There's a lot of science behind it,
0:19:10 > 0:19:12but the basics are, you know, you need red light,
0:19:12 > 0:19:15you need blue light, and you need a little bit of green,
0:19:15 > 0:19:16and that's what they'd use outside.
0:19:16 > 0:19:19We've just mimicked it to do it indoors.
0:19:20 > 0:19:24But it's not as simple as stringing up your fairy lights at Christmas.
0:19:24 > 0:19:28They've worked out the perfect light recipe for every plant they grow.
0:19:30 > 0:19:32It has to be a certain ratio, you know?
0:19:32 > 0:19:34If you have too much blue, your plants will be really stout
0:19:34 > 0:19:37- but they won't have a lot of leaf expansion.- Yeah.
0:19:37 > 0:19:39If you have too much red, you'll have really long,
0:19:39 > 0:19:41stretchy plants with huge leaves.
0:19:41 > 0:19:45So, you really have to find a proper balance. It's all about balance.
0:19:45 > 0:19:49The other big advantage of growing indoors instead of outside
0:19:49 > 0:19:53is the sheer number of plants you can squeeze in.
0:19:53 > 0:19:54Because of the verticality,
0:19:54 > 0:19:59we can grow ten times more plants than the traditional farmers.
0:19:59 > 0:20:02We can grow 45 plants per square foot.
0:20:02 > 0:20:05As opposed to four plants per square foot outside.
0:20:09 > 0:20:12Farming in cities also means the vegetables reach
0:20:12 > 0:20:16the supermarket shelves faster and fresher,
0:20:16 > 0:20:20but what I really want to know is whether they taste as good.
0:20:23 > 0:20:24Oh, yeah.
0:20:24 > 0:20:26Well, I'm quite excited to try this, actually.
0:20:26 > 0:20:29I mean, even for me, working in the fresh produce business,
0:20:29 > 0:20:32this is the first time I've ever knowingly eaten
0:20:32 > 0:20:37a lettuce grown completely indoors that's never seen natural daylight.
0:20:37 > 0:20:38I think you'll enjoy it.
0:20:42 > 0:20:46That's lovely. Crisp, fresh, delicious, yeah.
0:20:46 > 0:20:48Guys, thank you very much for showing me around today.
0:20:48 > 0:20:51- It's been fascinating.- Thank you. - It's been a real pleasure.
0:20:51 > 0:20:53- Nice to meet you. Thank you.- Cheers.
0:20:53 > 0:20:54'So, one day soon,
0:20:54 > 0:20:59'perhaps your fruit and veg could be grown inside towering skyscrapers,
0:20:59 > 0:21:01'right in the city centre.'
0:21:09 > 0:21:12Now, how tricky do you find it to choose what you want
0:21:12 > 0:21:14when you're eating out?
0:21:15 > 0:21:20Well, what if your subconscious could do it for you?
0:21:20 > 0:21:24Of course, we all know the saying, "first you eat with your eyes",
0:21:24 > 0:21:26and one restaurant in London is trying to test
0:21:26 > 0:21:31whether they can use that to perform some hi-tech mind reading,
0:21:31 > 0:21:32but does it work?
0:21:32 > 0:21:34Hiya, I've got your menu here for you.
0:21:34 > 0:21:37- Oh, wow, thank you. OK.- No worries.
0:21:37 > 0:21:38All right.
0:21:38 > 0:21:40Well, this is unusual.
0:21:40 > 0:21:43'This pizza restaurant is trialling a prototype menu that
0:21:43 > 0:21:47'lets your subconscious choose your meal.'
0:21:47 > 0:21:51So, I'm calibrating it, apparently, now, by giving me a dot to follow.
0:21:51 > 0:21:53'It does it by following your eye movements,
0:21:53 > 0:21:55'using an invisible infrared light.'
0:21:58 > 0:22:01And now you can actually see where it's tracking your eyes,
0:22:01 > 0:22:04so I can go round and count it off, one, two, three...
0:22:06 > 0:22:09'Next, the menu shows you pictures of different toppings.
0:22:09 > 0:22:12'In just a few seconds, it will choose me
0:22:12 > 0:22:15'a pizza based on which ones I look at.
0:22:15 > 0:22:18'But it's not about the toppings you think you want -
0:22:18 > 0:22:22'it's all about the little glances you don't realise you're making.'
0:22:22 > 0:22:25Right, so, it's those little darting movements,
0:22:25 > 0:22:27and that will give away what you secretly want.
0:22:27 > 0:22:29So, you know, I could be telling myself that
0:22:29 > 0:22:31I should look at this healthy ingredient here,
0:22:31 > 0:22:34but actually, my eyes are secretly darting over to the chorizo.
0:22:34 > 0:22:37Then I'm looking at this, but really I want the pepperoni,
0:22:37 > 0:22:39over here. I'm looking at things I don't like.
0:22:39 > 0:22:41No, this is wrong. I'm looking at things I don't like.
0:22:41 > 0:22:43I want to look at things I like, don't I?
0:22:43 > 0:22:47OK, it's chosen a pizza for me.
0:22:47 > 0:22:49It's chosen Hawaiian.
0:22:49 > 0:22:51I hate Hawaiian.
0:22:51 > 0:22:54Hot and sweet? Who likes hot, sweet things? You know what I mean?
0:22:54 > 0:22:56In fact, if you ask the people of Hawaii,
0:22:56 > 0:22:59they probably don't like it either. Let's just try it again.
0:22:59 > 0:23:02OK, I'm now actually looking at things I like. I'm staring at that.
0:23:02 > 0:23:03I'm staring at that.
0:23:03 > 0:23:06Maybe it'll give me some sort of giant meat feast thing.
0:23:06 > 0:23:09Oh, I looked at the pineapple again.
0:23:09 > 0:23:10Boom.
0:23:10 > 0:23:13Hot dog slices and at least three types of meat in there.
0:23:13 > 0:23:16- Are you ready to order?- Apparently, I am, secretly, yeah.- Beautiful.
0:23:16 > 0:23:19- So that's the Texas Meat Meltdown for you?- Apparently...
0:23:19 > 0:23:22- The heart wants what the heart wants, as they say.- Brilliant.
0:23:22 > 0:23:25Clearly, me and the Texas Meat Meltdown
0:23:25 > 0:23:27are destined to be together.
0:23:29 > 0:23:32You've no way of knowing whether this is actually what you want,
0:23:32 > 0:23:34because even if you said, "It's not what I wanted,"
0:23:34 > 0:23:37they'll go, "No, it's what you subconsciously wanted."
0:23:40 > 0:23:42- There we go.- Oh, my God.- Enjoy.
0:23:46 > 0:23:50'I mean, there's no real downside to this.
0:23:50 > 0:23:53'Even if you don't get exactly the pizza you want,
0:23:53 > 0:23:55'you still get a pizza.'
0:24:03 > 0:24:06Now, we're a nation of chocolate lovers,
0:24:06 > 0:24:09even though we know it's bad for us...
0:24:09 > 0:24:14# I want a little sugar in my bowl... #
0:24:14 > 0:24:17..but what if there is a way to make it healthier?
0:24:19 > 0:24:25Dr Shini Somara has travelled to Colorado to discover the new science
0:24:25 > 0:24:28that could make that dream a reality.
0:24:31 > 0:24:35Eating chocolate comes with a massive spoonful of guilt.
0:24:35 > 0:24:38Up to half a bar of chocolate can be just pure sugar,
0:24:38 > 0:24:40but in the future,
0:24:40 > 0:24:43we might be able to eat chocolate that's far less sugary,
0:24:43 > 0:24:46and amazingly, it's all down to some of these.
0:24:49 > 0:24:51- Hi, Alan.- Hi, Shini. Welcome.
0:24:51 > 0:24:54'It may sound bizarre, but food developer Alan Hahn
0:24:54 > 0:24:57'is harnessing the power of mushrooms
0:24:57 > 0:25:00'to take the bitterness out of chocolate,
0:25:00 > 0:25:03'so that it needs far less sugar to be tasty.'
0:25:03 > 0:25:07This is a cacao bean,
0:25:07 > 0:25:11and what's inside, you'll find, are chocolate nibs.
0:25:11 > 0:25:14So, is this the fundamental ingredient of chocolate, then?
0:25:14 > 0:25:15It is.
0:25:16 > 0:25:18Mmm, that's really bitter.
0:25:18 > 0:25:21Feels like I've just eaten some car tyre. That's really strange.
0:25:21 > 0:25:25And you wonder how our ancestors thought that this would make
0:25:25 > 0:25:27something good to eat.
0:25:27 > 0:25:29The nibs are ground up to make chocolate.
0:25:31 > 0:25:34Normally, we have lots of sugar to overcome the bitterness,
0:25:34 > 0:25:37but not with Alan's mushrooms.
0:25:37 > 0:25:40They contain a secret weapon.
0:25:40 > 0:25:42If you look at a mushroom...
0:25:42 > 0:25:45and this is what people think of, a long stem and a cap.
0:25:45 > 0:25:48But what we're working with is not this part,
0:25:48 > 0:25:50but the whole root system.
0:25:52 > 0:25:54This is called mycelium,
0:25:54 > 0:25:57and it's found at the base of most mushrooms,
0:25:57 > 0:26:00forming as long, spindly threads.
0:26:01 > 0:26:07To make his chocolate, Alan sprays mycelium solution onto the beans,
0:26:07 > 0:26:11and over two weeks, it grows, sucking the bitterness out of them.
0:26:14 > 0:26:18He's taking advantage of the way mushrooms work in the natural world.
0:26:19 > 0:26:23In nature, things that are toxic tend to be bitter,
0:26:23 > 0:26:26so in the forest, mushrooms are the clean-up crew.
0:26:26 > 0:26:29They remove toxins from the soil, and they give back
0:26:29 > 0:26:34nutrients to the root systems of trees, so that's how they work.
0:26:34 > 0:26:36Gosh, I never knew mushrooms were so clever.
0:26:39 > 0:26:42Alan claims that if treated with the mushroom mycelium,
0:26:42 > 0:26:47the chocolate needs less than half the sugar to make it tasty,
0:26:47 > 0:26:48but does it work?
0:26:49 > 0:26:54'To find out, I'm blind-tasting two raw chocolate samples -
0:26:54 > 0:26:57'one that's been treated, and one that hasn't.'
0:27:01 > 0:27:03Really bitter.
0:27:03 > 0:27:05Really, horribly bitter.
0:27:06 > 0:27:07Now try this one.
0:27:11 > 0:27:15It's bitter, but it's nice. It's smooth.
0:27:15 > 0:27:18This is definitely your chocolate.
0:27:18 > 0:27:21- Yes.- Yeah, the taste is significantly different.
0:27:23 > 0:27:26But don't take my word for it.
0:27:26 > 0:27:29# You're sweet like chocolate, boy
0:27:29 > 0:27:32# Sweet like chocolate... #
0:27:32 > 0:27:34'Chris Bavin is hitting the streets
0:27:34 > 0:27:36'to find out what the great British public think.'
0:27:36 > 0:27:40# You're sweet like chocolate, boy... #
0:27:40 > 0:27:42So, this bar of chocolate is one of the first to be made with
0:27:42 > 0:27:46the treated beans, and I'm going to be pitting it against this
0:27:46 > 0:27:48normal, readily available chocolate.
0:27:50 > 0:27:56In the red bowl is our mushroom-treated chocolate,
0:27:56 > 0:27:59and in the green bowl is a standard chocolate bar,
0:27:59 > 0:28:01with two and a half times more sugar.
0:28:04 > 0:28:06'So, let's see how it goes down.'
0:28:06 > 0:28:08Would you like to try these two chocolates?
0:28:11 > 0:28:13Which one would you say was sweeter?
0:28:13 > 0:28:15The red one's a little bit sweeter.
0:28:15 > 0:28:18That one's sweeter. That was more bitter.
0:28:18 > 0:28:20Green one is more bitter. OK.
0:28:20 > 0:28:22There doesn't seem to be much difference.
0:28:22 > 0:28:24Not very different.
0:28:24 > 0:28:28'So, opinion is split on which tastes the sweetest.
0:28:28 > 0:28:29'Many people couldn't tell the difference,
0:28:29 > 0:28:34'and while the normal chocolate in the green bowl came out ahead,'
0:28:34 > 0:28:35'it does have a lot more sugar.'
0:28:35 > 0:28:37# Sweet like chocolate... #
0:28:37 > 0:28:39The one with the red napkin has half the sugar.
0:28:39 > 0:28:42Oh, it does?
0:28:42 > 0:28:45I wouldn't say that's reduced sugar or anything like that.
0:28:45 > 0:28:48It's quite surprising, yeah, and it's quite nice as well.
0:28:50 > 0:28:53'Mushroom-treated chocolate is due to hit the shelves in Britain
0:28:53 > 0:28:55'in the next few months.'
0:28:55 > 0:28:58# Sweet like chocolate, boy. #
0:29:04 > 0:29:10Every day in this country, we eat over 8,500 tonnes of meat.
0:29:10 > 0:29:18That's the equivalent of 45,000 cows or 5 million chickens.
0:29:18 > 0:29:21And worldwide demand for meat is growing faster than we can
0:29:21 > 0:29:28produce it, so how can we stop meat running out, and keep it on the menu?
0:29:28 > 0:29:32Angela is back in the Netherlands to find out.
0:29:32 > 0:29:35So, I'm here to see how the farmers are really tackling this problem
0:29:35 > 0:29:38of the shortage of beef, and one of the things
0:29:38 > 0:29:42they're doing is producing cows that give us more meat.
0:29:45 > 0:29:47- COWS MOO - Oh, hello.
0:29:49 > 0:29:51These Arnold-Schwarzenegger-like cows
0:29:51 > 0:29:53are reared in many parts of Europe.
0:29:53 > 0:29:55They're called Belgian Blues,
0:29:55 > 0:29:57and they've been specially bred over many years
0:29:57 > 0:30:01to have 20% more muscle than the average cow.
0:30:01 > 0:30:04COWS MOO
0:30:04 > 0:30:06He really doesn't like me, does he?
0:30:08 > 0:30:11- COW MOOS ANGRILY - Yeah, go on.
0:30:11 > 0:30:16That extra muscle equates to around 900 more quarter pounders.
0:30:16 > 0:30:18They look like bodybuilders.
0:30:18 > 0:30:19I mean, look at the size of them.
0:30:19 > 0:30:21Look at the size of the muscle,
0:30:21 > 0:30:24and they can be reared up to a tonne in weight.
0:30:25 > 0:30:28That's about the same as a small car.
0:30:28 > 0:30:30If you look at their cuts of meat,
0:30:30 > 0:30:32where the sirloin is at the top,
0:30:32 > 0:30:34where you've got the rump at the back on its hind leg,
0:30:34 > 0:30:36they look slightly freakish,
0:30:36 > 0:30:39and they look like they're about to attack me.
0:30:39 > 0:30:41I was attacked by a pig once, who bit my hand,
0:30:41 > 0:30:43and now I feel the cows are getting their revenge.
0:30:43 > 0:30:45COWS MOO
0:30:45 > 0:30:50But Belgian Blues are controversial and difficult to farm.
0:30:50 > 0:30:53Most are unable to give birth naturally,
0:30:53 > 0:30:56and their calves can have joint and heart problems.
0:30:56 > 0:30:59This, to me, doesn't feel like the right way forward.
0:30:59 > 0:31:02COW MOOS
0:31:02 > 0:31:05So, if beefier cows aren't the answer,
0:31:05 > 0:31:08how else can we produce enough meat for everyone's plates?
0:31:11 > 0:31:15Well, just 20 miles down the road, scientists have got in on the act.
0:31:15 > 0:31:17# They did the mash
0:31:17 > 0:31:20- # They did the monster mash - The monster mash... #
0:31:20 > 0:31:22It's a burger but not as we know it.
0:31:22 > 0:31:26It was made in a laboratory and cost more than £200,000.
0:31:26 > 0:31:29- # They did the mash - They did the monster mash... #
0:31:29 > 0:31:32It's the world's most expensive burger
0:31:32 > 0:31:35because it doesn't come from a cow,
0:31:35 > 0:31:39but has been grown in the lab by Professor Mark Post.
0:31:39 > 0:31:41It's incredible to meet you, Mark.
0:31:41 > 0:31:46- You are the man behind the £200,000 burger.- Yes.
0:31:46 > 0:31:48Can I get cheese and bacon on mine?
0:31:48 > 0:31:50- For that money, you can, yes. - HE LAUGHS
0:31:52 > 0:31:55This pricey burger is made by taking a tiny piece of meat
0:31:55 > 0:31:59from a real cow and extracting stem cells.
0:32:01 > 0:32:05These microscopic cells then multiply millions of times
0:32:05 > 0:32:08in the lab to make new muscle tissue.
0:32:08 > 0:32:10- This is a cell.- Right.
0:32:10 > 0:32:15So, how many of these cells would make a quarter pounder burger?
0:32:15 > 0:32:17- 30 billion.- 30 billion?
0:32:17 > 0:32:20- Yeah.- Incredible.
0:32:20 > 0:32:23'To encourage the stem cells to reproduce,
0:32:23 > 0:32:27'they're kept in an incubator at body temperature.'
0:32:27 > 0:32:30And there, they are comfortable, and they will start to multiply.
0:32:30 > 0:32:32- Wow, I'm growing my own meat.- Yes.
0:32:32 > 0:32:35- It takes about eight weeks, which is much faster than a cow.- OK.
0:32:35 > 0:32:36Sure.
0:32:36 > 0:32:41'The average beef cow takes around two years to rear.'
0:32:41 > 0:32:42Can we see the final result?
0:32:42 > 0:32:45Yeah, yeah, we have a mini burger here.
0:32:45 > 0:32:48- Mini burger?- A mini burger.- OK. A slider, as we call it in business.
0:32:48 > 0:32:51Well, this is a little slider, I guess.
0:32:51 > 0:32:53That's not just a mini burger.
0:32:53 > 0:32:56That's, like, barely bigger than my thumb.
0:32:56 > 0:32:57How much is that worth?
0:32:57 > 0:33:01- 20,000 euros.- 20,000 euros?- Yeah.
0:33:01 > 0:33:04So, how will that eventually go into our shops?
0:33:04 > 0:33:07What we need to do is to scale up production,
0:33:07 > 0:33:12to use very large tanks, the size of an Olympic swimming pool.
0:33:12 > 0:33:15There's part of me that does want to go, "£20,000?!"
0:33:15 > 0:33:17- I can imagine, yes. - SHE LAUGHS
0:33:17 > 0:33:18From a chef's point, you know,
0:33:18 > 0:33:20but I won't, I won't upset you, Mark.
0:33:20 > 0:33:22I thought I'd ask.
0:33:22 > 0:33:26Those who have tasted the lamb burger thought it was close to meat,
0:33:26 > 0:33:28but the texture needed some work.
0:33:30 > 0:33:33So, could this be the answer to our global meat shortage?
0:33:35 > 0:33:38Mark thinks his meat will be cheap enough to get
0:33:38 > 0:33:41onto our supermarket shelves in less than ten years.
0:33:41 > 0:33:45So, perhaps your burger and chips will soon come to you
0:33:45 > 0:33:47straight from the lab.
0:33:55 > 0:33:58Back in Yorkshire, it's not about the future of meat,
0:33:58 > 0:33:59but meat alternatives.
0:34:02 > 0:34:06From specks of fungus, the Quorn dough is now being shaped
0:34:06 > 0:34:10and cooked, to become the meat-free equivalent of chicken nuggets.
0:34:15 > 0:34:18'But how do they give it the flavour and texture of meat?
0:34:21 > 0:34:25'Tim Finnigan has taken me to the freezer to find out.'
0:34:27 > 0:34:30Now, it's the freezing which is really, really important.
0:34:30 > 0:34:34It's the freezing that transforms the texture from something which is
0:34:34 > 0:34:37kind of a bit dough-like to something which is really meat-like.
0:34:37 > 0:34:40Now, that's unusual, because if you freeze meat for too long,
0:34:40 > 0:34:42it'll break down the texture.
0:34:42 > 0:34:44so why does it have the opposite effect here?
0:34:44 > 0:34:47What happens is, the ice crystals grow, and they push together
0:34:47 > 0:34:50the tiny, sort of, like, tree branches, the fibres
0:34:50 > 0:34:53together to form fibrous bundles, and it's those fibrous bundles
0:34:53 > 0:34:56that will give you that meat-like texture.
0:34:56 > 0:34:59MUSIC: Cold As Ice by Foreigner
0:35:04 > 0:35:07# You're as cold as ice... #
0:35:09 > 0:35:12Freezing may give it the texture of meat,
0:35:12 > 0:35:14but does it taste like meat?
0:35:14 > 0:35:17To find out, I'm going to see Carol Jarrett.
0:35:19 > 0:35:23- Carol, how are you?- Fine, thank you. - You're the food technologist here.
0:35:23 > 0:35:25- Yes. Welcome.- So, your job, essentially, is to take this on
0:35:25 > 0:35:27- the final part of its journey.- Yes.
0:35:27 > 0:35:30Cos when we first saw this, it was a tiny granule.
0:35:30 > 0:35:33- Yes.- And we've seen it go through the fermentation process,
0:35:33 > 0:35:34and the shaping process,
0:35:34 > 0:35:37and we've seen it go through the freezing process.
0:35:37 > 0:35:39These, by the way, I presume these are the nuggets that we saw.
0:35:39 > 0:35:45Now, that's... When I open them up, that does look fibrous and chickeny.
0:35:45 > 0:35:47And you get the good texture as well.
0:35:47 > 0:35:50No, but I can feel the texture of it, actually, yeah.
0:35:51 > 0:35:56'By changing the ingredients mixed in with the fungus before it's frozen,
0:35:56 > 0:36:01'they can mimic the flavour and textures of different types of meat.'
0:36:01 > 0:36:03- So, we've got hot dogs. - Hot dogs, yeah.
0:36:03 > 0:36:06And we've got our pasty.
0:36:06 > 0:36:08We've got pies,
0:36:08 > 0:36:10we've got a Brazilian curry, a chilli,
0:36:10 > 0:36:11we've got a Thai,
0:36:11 > 0:36:13chipolata sausages...
0:36:13 > 0:36:16'The products can also be tailored to different countries.'
0:36:16 > 0:36:19- We've got a bratwurst sausage.- Cos that's a very smooth German sausage,
0:36:19 > 0:36:22as opposed to the sausage that we'd be more used to here.
0:36:22 > 0:36:24Used to - which is a very open texture.
0:36:24 > 0:36:27This one, particularly, is for the American market,
0:36:27 > 0:36:29- which is the hot and spicy.- OK.
0:36:31 > 0:36:33- That is quite spicy, yeah.- Yeah.
0:36:33 > 0:36:34Man, you can... That is quite spicy.
0:36:34 > 0:36:37OK, you could put anything in there with that amount of spice.
0:36:37 > 0:36:40- Well, our brief was America, really. - They actually like the spice.
0:36:40 > 0:36:43Yes, they like the hot and spicy.
0:36:43 > 0:36:47Around a third of UK households already buying meat alternatives,
0:36:47 > 0:36:52and with real meat becoming ever more expensive, the market is on the rise.
0:37:03 > 0:37:05Now, back to our food-free experiment.
0:37:05 > 0:37:07For seven days, our volunteers have
0:37:07 > 0:37:09been living without eating, getting
0:37:09 > 0:37:11all the nutrients they need from
0:37:11 > 0:37:15a futuristic food replacement shake,
0:37:15 > 0:37:18but it hasn't been easy.
0:37:18 > 0:37:20Last night, I was having dreams that I was eating biscuits,
0:37:20 > 0:37:23and just handfuls of cheese from all around the kitchen.
0:37:23 > 0:37:25Yeah, I've been fairly hungry all day,
0:37:25 > 0:37:30and it's a fairly unenjoyable experience.
0:37:30 > 0:37:34This is my husband's dinner and this is my shake.
0:37:34 > 0:37:36It's becoming increasingly difficult
0:37:36 > 0:37:38now to stick to this diet,
0:37:38 > 0:37:40with sausages being waved in my face.
0:37:40 > 0:37:44By day five, the allure of real food had become too much for some.
0:37:46 > 0:37:48It's just a cheese sandwich,
0:37:48 > 0:37:52but it's probably the best cheese sandwich I've ever had.
0:37:52 > 0:37:54But there are also signs that some of us
0:37:54 > 0:37:56are actually getting used to the diet.
0:37:56 > 0:37:57And for the last couple of days,
0:37:57 > 0:38:00I've actually been feeling perfectly full. I haven't felt that tired.
0:38:00 > 0:38:04I've had enough energy, which, considering how rubbish
0:38:04 > 0:38:07I felt at the start, really wasn't something I was expecting.
0:38:08 > 0:38:10So, what about everyone else?
0:38:10 > 0:38:12After seven days, the challenge is over,
0:38:12 > 0:38:14and we're back at the restaurant
0:38:14 > 0:38:16to see how we all got on,
0:38:16 > 0:38:18and finally have some real food.
0:38:19 > 0:38:22So, I'm interested to know how your weeks have all been.
0:38:22 > 0:38:25Mine's been horrible. How about you? How did you get on?
0:38:25 > 0:38:26Yeah, I had no energy.
0:38:26 > 0:38:28Nothing. I was... I had such a bad headache.
0:38:28 > 0:38:31By Thursday, Friday, I was pretty much running on fumes.
0:38:31 > 0:38:35In terms of time-saving, I think I probably saved in the region of
0:38:35 > 0:38:37seven to ten hours, maybe even more.
0:38:37 > 0:38:41I did actually think the time-saving was pretty good for me, actually.
0:38:41 > 0:38:45'Overall, our volunteers saved an average of six hours each
0:38:45 > 0:38:48'over the week,
0:38:48 > 0:38:51'and computer gamer Tim, who's joined us remotely,
0:38:51 > 0:38:53'found there were other benefits.'
0:38:53 > 0:38:55Once my body got used to it, almost like a detox,
0:38:55 > 0:38:58I found it much easier, but the morning and the lunchtime shakes
0:38:58 > 0:39:01were actually really enjoyable, because I found them...
0:39:01 > 0:39:03Like, you know, it gave me energy.
0:39:03 > 0:39:07I think this is something I'm going to take into my real life now.
0:39:07 > 0:39:10'So, Tim is a convert and plans to continue using the shakes
0:39:10 > 0:39:12'for at least some of his meals,
0:39:12 > 0:39:15'but I have a feeling he'll be on his own.'
0:39:15 > 0:39:18Right, well, thankfully that's all over.
0:39:18 > 0:39:21- I bet you're all delighted, aren't you?- Yes.- Yes, we are.
0:39:21 > 0:39:24Thank you very much for doing it. It was terrible, wasn't it?
0:39:24 > 0:39:26- Oh, it was, yeah.- Horrible.
0:39:26 > 0:39:30'Well, that week was nothing short of horrendous.'
0:39:30 > 0:39:34You might save time, but as far as I'm concerned, it's not worth it.
0:39:34 > 0:39:37So, can the future be food-free?
0:39:37 > 0:39:40Well, I certainly hope not, and certainly not for me.
0:39:51 > 0:39:53It's not just our food that's changing
0:39:53 > 0:39:55but also the way we pay for it.
0:39:56 > 0:40:00We can already pay with a tap, a mobile phone - even a watch.
0:40:00 > 0:40:03MUSIC: A Face Like That by Pet Shop Boys
0:40:03 > 0:40:08And Shini's in China, where they may have the next big thing.
0:40:09 > 0:40:11Here at the supermarket in Shanghai,
0:40:11 > 0:40:14they've got a checkout payment system that has cutting-edge
0:40:14 > 0:40:17technology, where you actually pay for your food with your face.
0:40:17 > 0:40:20# With a face like that. #
0:40:24 > 0:40:26Do you want cash, credit card, or FacePay?
0:40:26 > 0:40:30- FacePay, please.- OK, got it.
0:40:30 > 0:40:33'The system uses thermal imaging to scan the network of capillaries
0:40:33 > 0:40:37'and veins under the skin of my face and hand,
0:40:37 > 0:40:40'and matches them to a stored image.'
0:40:40 > 0:40:42So, instead of using a normal bank card,
0:40:42 > 0:40:44I just present my face instead.
0:40:44 > 0:40:47Seems really straightforward.
0:40:47 > 0:40:51'The pattern of blood vessels it scans is unique,
0:40:51 > 0:40:53'even in identical twins.
0:40:54 > 0:40:59'Cash, credit cards and fingerprints can all be stolen and copied,
0:40:59 > 0:41:01'but there's no way anyone
0:41:01 > 0:41:02'can replicate my face.'
0:41:06 > 0:41:09- Thank you. Have a good day. - Thank you.- See you.
0:41:11 > 0:41:13If you want to check this out for yourself,
0:41:13 > 0:41:15you'll need to come to China.
0:41:15 > 0:41:18'So far, this is the only one in the world.'
0:41:27 > 0:41:28Throughout this series,
0:41:28 > 0:41:31we're going to be meeting the world's greatest experts
0:41:31 > 0:41:34to discuss the big issues about what we eat,
0:41:34 > 0:41:36and one of the things that could change it
0:41:36 > 0:41:38more than anything else would be GM.
0:41:40 > 0:41:43But genetically modified food is controversial.
0:41:44 > 0:41:46Is it dangerous and to be avoided,
0:41:46 > 0:41:49or could it be the answer to better food for all of us?
0:41:52 > 0:41:54I've come to Norwich,
0:41:54 > 0:41:57where they're using GM to change the genes in tomatoes,
0:41:57 > 0:41:59creating a new kind of super-tomato
0:41:59 > 0:42:01that could help make us all healthier.
0:42:03 > 0:42:05You always visit one of these places, wondering,
0:42:05 > 0:42:08"Is it going to look like some sort of futuristic
0:42:08 > 0:42:09"super laboratory from the future?"
0:42:09 > 0:42:12When in fact, it looks like the back of a university building,
0:42:12 > 0:42:13which is how they always look.
0:42:13 > 0:42:16But inside here is interesting. What's going to be in here?
0:42:16 > 0:42:18Is there going to be eight-foot tall fruit and vegetables?
0:42:18 > 0:42:21Is it going to be behind a series of airlocks and doors?
0:42:21 > 0:42:23I'd imagine the truth is a little bit more mundane than that.
0:42:26 > 0:42:30'In these greenhouses are a crop of purple GM tomatoes.
0:42:32 > 0:42:34'Their creator, Professor Cathie Martin,
0:42:34 > 0:42:37'believes they could make us much healthier.'
0:42:40 > 0:42:41You may have heard of super-fruits and...
0:42:41 > 0:42:43Yes, that's a term I've heard a lot.
0:42:43 > 0:42:47And there are beneficial compounds in super-fruits
0:42:47 > 0:42:49that help in your diet.
0:42:49 > 0:42:51These compounds are naturally occurring.
0:42:51 > 0:42:53They're called anthocyanins,
0:42:53 > 0:42:56and they're what gives everything from blackberries
0:42:56 > 0:42:59to aubergines their distinctive purple colour.
0:43:01 > 0:43:04They're thought to reduce the risk of heart disease, stroke
0:43:04 > 0:43:06and even cancer,
0:43:06 > 0:43:10and now they've being genetically added to Cathie's tomatoes.
0:43:10 > 0:43:14OK, grand. Let me open one of these up, so we get to see how this looks.
0:43:16 > 0:43:20- Yeah, that is just a tomato. but purple.- Yes.
0:43:20 > 0:43:24'And there's a good reason why Cathie chose tomatoes for the job.'
0:43:24 > 0:43:28- Tomato is the biggest consumed fruit in the world.- Yeah.
0:43:28 > 0:43:30People eat tomato in ketchup.
0:43:30 > 0:43:34They eat it in pizza sauce and they eat it even in a Big Mac.
0:43:34 > 0:43:38So we can actually get something that might be accessible to
0:43:38 > 0:43:41people who are on low incomes and who have rather bad diets
0:43:41 > 0:43:44that we can enhance using this tomato.
0:43:45 > 0:43:48How did you create this new type of tomato?
0:43:48 > 0:43:51So, we took genes from a snapdragon,
0:43:51 > 0:43:54and then we moved them into the tomatoes.
0:43:54 > 0:43:56Are we doing a thing that couldn't happen naturally?
0:43:56 > 0:43:59Yes, we are doing something that wouldn't happen naturally.
0:43:59 > 0:44:02- But do you think that makes it unsafe?- No, I don't think so.
0:44:02 > 0:44:06We do an awful lot of testing of whether it is safe.
0:44:06 > 0:44:09We're not adding anything that wouldn't normally be in the diet,
0:44:09 > 0:44:13we're just putting it in a package that is a little bit more enriched.
0:44:15 > 0:44:20Tomatoes packed full of extra health benefits seems like a no-brainer.
0:44:20 > 0:44:22So, we're making these things
0:44:22 > 0:44:25- which could have enormous public health benefits...- Mm-hmm.
0:44:25 > 0:44:27..but I, for example, can't take this off the stalk
0:44:27 > 0:44:30- and walk out through those doors?- No.
0:44:30 > 0:44:33They're so controversial that tight regulations mean
0:44:33 > 0:44:37they can't even leave this building for fear of the genes
0:44:37 > 0:44:40getting into the wild and breeding with our food crops.
0:44:49 > 0:44:52'Anti-GM campaigner Liz O'Neill has many concerns,
0:44:52 > 0:44:56'from whether GM works to its safety.'
0:44:56 > 0:44:59So, what is the difference for you, for GM,
0:44:59 > 0:45:02as opposed to the kind of crossbreeding by which we've
0:45:02 > 0:45:05been doing our agriculture for 3,000 years?
0:45:05 > 0:45:10Well, GM is essentially an artificial manipulation of DNA.
0:45:10 > 0:45:11I mean, one could argue that,
0:45:11 > 0:45:14I suppose, any breeding has a level of artificiality, but they're
0:45:14 > 0:45:17actually going into the lab and they are adding something into the plant.
0:45:17 > 0:45:19It's presented as...
0:45:19 > 0:45:22I think the phrase "cut and paste" gets used a lot, whereas actually,
0:45:22 > 0:45:26it's not just the DNA that is for the trait that they have to put in.
0:45:26 > 0:45:28There's a whole load of other stuff that comes with it.
0:45:28 > 0:45:31There's an awful lot that can go wrong.
0:45:33 > 0:45:36The fear is that unintended genetic traits, that could be
0:45:36 > 0:45:40damaging to the ecosystem or us, could also end up in our food.
0:45:43 > 0:45:45But after several decades of testing,
0:45:45 > 0:45:49no genetically modified products have ever been found to be harmful,
0:45:49 > 0:45:53and some - from imported chocolate bars to animal feed -
0:45:53 > 0:45:55are already part of our food chain.
0:46:03 > 0:46:06'The advances offered by GM don't stop with the veg.
0:46:07 > 0:46:11'I've come to California to meet a man who has genetically engineered
0:46:11 > 0:46:16'goats to produce a key ingredient of human breast milk.'
0:46:16 > 0:46:18A tomato that's purple -
0:46:18 > 0:46:21we can kind of get our heads around that,
0:46:21 > 0:46:24but goats delivering human breast milk?
0:46:24 > 0:46:26Even I find that slightly strange.
0:46:32 > 0:46:35'Professor Jim Murray believes that his goats' milk
0:46:35 > 0:46:38'could save a million children a year.'
0:46:38 > 0:46:41And these are the genetically-engineered goats.
0:46:41 > 0:46:42To the untrained eye, they do not look
0:46:42 > 0:46:44any different to any other goats.
0:46:44 > 0:46:47They look like ordinary goats and they act like ordinary goats
0:46:47 > 0:46:49because they are ordinary goats. The only difference is,
0:46:49 > 0:46:53they contain one small piece of DNA that normally comes from humans.
0:46:53 > 0:46:55GOAT BLEATS Thank you very much.
0:46:55 > 0:46:59In human milk, there's two main proteins which are antimicrobial,
0:46:59 > 0:47:00- so they kill bacteria.- Right. Yeah.
0:47:00 > 0:47:03And they're very, very abundant in human milk.
0:47:03 > 0:47:06And this is a protein that can fight diarrhoea, for example?
0:47:06 > 0:47:09So, this protein helps prevent the growth of bacteria
0:47:09 > 0:47:13that are bad for you, like E coli, that can cause diarrhoea.
0:47:15 > 0:47:17GOAT BLEATS One goat at a time.
0:47:17 > 0:47:19It's a strictly one-goat policy.
0:47:19 > 0:47:21Oh, hello.
0:47:21 > 0:47:24There are parts of the world where diarrhoea kills more children
0:47:24 > 0:47:29than AIDS, malaria and measles combined,
0:47:29 > 0:47:33but Jim's goat milk isn't helping those children yet.
0:47:34 > 0:47:37It's a regulatory issue. It's not a science issue.
0:47:37 > 0:47:42I think the science would be very clear that these animals are safe,
0:47:42 > 0:47:46but in fact, without regulatory approval, they don't get used,
0:47:46 > 0:47:48and so that's where were at.
0:47:48 > 0:47:51Is this as far as these goats will ever get?
0:47:51 > 0:47:54I would like to think not, but so far, yes.
0:47:58 > 0:48:02There was a time where a report like this about GM foods would have been
0:48:02 > 0:48:05about the triumph of science, but to be more balanced now,
0:48:05 > 0:48:08you have to say part of it is about the failure of science to
0:48:08 > 0:48:09allay people's fears -
0:48:09 > 0:48:13to reduce their nervousness about something new.
0:48:13 > 0:48:15But there are parts of the world where these kind of things
0:48:15 > 0:48:17could save lives.
0:48:17 > 0:48:19GOAT BLEATS
0:48:33 > 0:48:38When it comes to cooking, most of us are creatures of habit.
0:48:38 > 0:48:42On average, we cook just the same nine recipes over and over.
0:48:44 > 0:48:47So, Angela's in New York, to try out a new piece of technology
0:48:47 > 0:48:49that claims to be able to help us all become
0:48:49 > 0:48:52more adventurous in the kitchen.
0:48:52 > 0:48:54When I'm coming up with new dishes,
0:48:54 > 0:48:57I've got a pretty good idea of what ingredients work well together.
0:48:57 > 0:49:00That's delicious.
0:49:00 > 0:49:02And that's due to years of cooking trial and error
0:49:02 > 0:49:04with lots of different flavours.
0:49:06 > 0:49:09'But I'm about to take on a chef who hasn't spent late nights
0:49:09 > 0:49:12'experimenting with ingredients.
0:49:12 > 0:49:15'In fact, he's never even been in a kitchen.
0:49:15 > 0:49:19'His name is Chef Watson, and he's a supercomputer.'
0:49:20 > 0:49:22Can a computer ever come up with better recipes
0:49:22 > 0:49:26and flavour combinations than a person? I don't think so.
0:49:27 > 0:49:31Watson is an artificial intelligence system designed to think
0:49:31 > 0:49:35and learn like a human brain, only much faster.
0:49:36 > 0:49:40The inventors at IBM programmed in thousands of recipes
0:49:40 > 0:49:41and lots of science -
0:49:41 > 0:49:45everything from flavour compounds to human taste preferences.
0:49:45 > 0:49:48MUSIC: Peaches by The Stranglers
0:49:48 > 0:49:52'The theory is that Chef Watson will spot connections we might miss
0:49:52 > 0:49:55'and create extraordinary flavour combinations...
0:49:58 > 0:50:01'..so I'm going to see what it can do with a bag of peaches.
0:50:03 > 0:50:05'My sous-chef for the day is my friend
0:50:05 > 0:50:07'and New York food writer Ed Schneider.'
0:50:08 > 0:50:10- Ed, how are you doing, my love? - Angela.
0:50:10 > 0:50:12- Are you good?- Yeah, not bad.
0:50:12 > 0:50:17- I got some lovely peaches at the market.- And a beautiful day for it.
0:50:17 > 0:50:20'All you do is type your ingredients into the app,
0:50:20 > 0:50:24'then Chef Watson starts coming up with flavour combinations
0:50:24 > 0:50:26'it thinks will work.'
0:50:26 > 0:50:28Here are some ideas.
0:50:28 > 0:50:31Would I put chives with peaches? I'm not so sure.
0:50:31 > 0:50:33There is garlic and ginger.
0:50:33 > 0:50:37- Ketchup?- Peach, ketchup, bay leaf and tomato juice.
0:50:37 > 0:50:40I don't think it knows that much about cooking.
0:50:40 > 0:50:44What's this one with bourbon? Peach fettuccine.
0:50:44 > 0:50:46I would never put peach with bourbon
0:50:46 > 0:50:49but it's saying that these sort of things could work.
0:50:49 > 0:50:51'We've opted to cook a peach pasta,
0:50:51 > 0:50:54'with Cheddar cheese, asparagus and whisky.'
0:50:54 > 0:50:57I think it sounds disgusting, but there you go.
0:50:57 > 0:51:00'We two traditionalists might be a bit sniffy about it
0:51:00 > 0:51:04'but we're following Chef Watson's recipe to the letter.'
0:51:04 > 0:51:08I mean, to be honest, I could see peaches and asparagus together.
0:51:08 > 0:51:11I'm not sure if I would see the bourbon with it
0:51:11 > 0:51:13and I definitely wouldn't put the Cheddar cheese.
0:51:13 > 0:51:16So, we're really going to go with 4oz of this stuff?
0:51:16 > 0:51:17- We're going with 4oz, Ed.- OK.
0:51:17 > 0:51:19It's quite a lot of bourbon, isn't it?
0:51:19 > 0:51:20It's quite a lot of Cheddar cheese.
0:51:20 > 0:51:23Ed, come on, this is supper. It's going to be great.
0:51:23 > 0:51:25Chef Watson said so.
0:51:25 > 0:51:28- Oh, crikey.- Here we go.- Ooh-la-la, that was a bit of a flame.
0:51:31 > 0:51:32Well, that looks quite pretty.
0:51:32 > 0:51:35I'm not sure it's going to taste great.
0:51:35 > 0:51:39'To test my suspicions, we're going to try it out on Ed's wife Jackie.
0:51:39 > 0:51:42Do you think she's going to like it, Ed?
0:51:42 > 0:51:43I doubt it.
0:51:43 > 0:51:45I think a toast to Chef Watson, now.
0:51:45 > 0:51:49Absolutely. Better do the toast before we taste the dish.
0:51:55 > 0:51:59I'm not quite sure I agree with this. It's too sweet, I think.
0:51:59 > 0:52:01I actually have to say, Angela,
0:52:01 > 0:52:04it's not as bad as I thought or feared.
0:52:04 > 0:52:07- I don't actually think the peaches work, in a funny way.- Really?
0:52:07 > 0:52:11- But it's edible. You see, I'm eating it, so you know...- Yeah.
0:52:11 > 0:52:13LAUGHTER
0:52:13 > 0:52:17'The Chef Watson app didn't work very well for us
0:52:17 > 0:52:20'but perhaps I'm missing something.'
0:52:20 > 0:52:22I've come to meet James Briscione,
0:52:22 > 0:52:26a chef at the Institute of Culinary Education.
0:52:26 > 0:52:29He's using Chef Watson's brain in a different way.
0:52:32 > 0:52:37He's taking Watson's ideas as inspiration,
0:52:37 > 0:52:40but then coming up with new recipes of his own.
0:52:41 > 0:52:43- James, good to meet you. - All right. Hello, how are you?
0:52:43 > 0:52:46- How are you doing? Good, thank you. - Nice to see you. Thank you.
0:52:46 > 0:52:48- What have we got here? - This is one of my favourites.
0:52:48 > 0:52:49I absolutely love it.
0:52:49 > 0:52:54'First up, a beef burrito, with chocolate, apricot and vanilla.'
0:52:54 > 0:52:57- Everybody loves this one. - It does actually work together.
0:52:57 > 0:53:04'Next, apple, infused with olive oil, sage, red wine and cherry.'
0:53:04 > 0:53:07Mmm, the olive oil's lovely. That's delicious.
0:53:07 > 0:53:09Apples and olive oil is one of my most favourite new combinations.
0:53:09 > 0:53:12- Yeah.- I mean, it's always apples and butter, right?
0:53:12 > 0:53:14- Everywhere we go, apples and butter. - Yeah, of course.
0:53:14 > 0:53:16Apples share more flavour compounds with olive oil
0:53:16 > 0:53:18than they do with butter.
0:53:18 > 0:53:21'The more flavour compounds the ingredients share,
0:53:21 > 0:53:24'the more likely they are to complement each other.'
0:53:24 > 0:53:26- They really work together, actually. - Isn't it?
0:53:26 > 0:53:29This really goes against my whole ethos as a chef.
0:53:29 > 0:53:31If you'd sent me a list of those ingredients,
0:53:31 > 0:53:32I would have just gone with a marker pen -
0:53:32 > 0:53:35- scratch, scratch, scratch. - Get rid of that, get rid of that.
0:53:35 > 0:53:37OK, so, two so far. Let's go for the...
0:53:37 > 0:53:40- OK, so we're two for two. - Two for two.- All right.
0:53:40 > 0:53:44'And finally, deep-fried Brussels sprouts, with cardamom,
0:53:44 > 0:53:47'ginger and sweet potato.'
0:53:51 > 0:53:53They work in your mouth, don't they?
0:53:53 > 0:53:55- I mean... - Cardamom and Brussels sprouts.
0:53:55 > 0:53:57You can see it's really killing me to say it all.
0:53:57 > 0:53:58Ugh...
0:53:58 > 0:54:01'So, James and Chef Watson have won me over,
0:54:01 > 0:54:04'but should I be worried about my job prospects?'
0:54:04 > 0:54:06Don't you think it's going to take away from
0:54:06 > 0:54:08the talent of us as chefs a bit?
0:54:08 > 0:54:10I mean, aren't you going to make us slightly redundant?
0:54:10 > 0:54:13That we've got this computer that can then go blah-blah...
0:54:13 > 0:54:16and we're like, this isn't the creative joy of us, in a way.
0:54:16 > 0:54:19And this is why the chef is still someone important in this process.
0:54:19 > 0:54:21- Yeah.- Even though the ingredients are being decided,
0:54:21 > 0:54:23we've got to find the right way to combine them.
0:54:23 > 0:54:25- Yeah.- So, it becomes this ultimate collaboration
0:54:25 > 0:54:26between man and machine.
0:54:26 > 0:54:30Well, I have to say, James, I came very sceptical
0:54:30 > 0:54:32and I didn't think it was going to work, but, you know...
0:54:32 > 0:54:33And I do think the burrito won.
0:54:33 > 0:54:36I think, you know, that, you know, really was really good.
0:54:36 > 0:54:38- We won't tell them. - Yeah, we won't tell them.
0:54:38 > 0:54:39- Brilliant. - Keep it our little secret.
0:54:44 > 0:54:49I may be a convert to the supercomputer's wild flavour combos
0:54:49 > 0:54:52but what about the British public?
0:54:52 > 0:54:56What will they make of a beef and chocolate burrito,
0:54:56 > 0:55:01apple with olive oil, cherry and sage,
0:55:01 > 0:55:03and those cardamom Brussels sprouts?
0:55:06 > 0:55:09- Smells like Terry's Chocolate Orange.- Is that a marshmallow?
0:55:09 > 0:55:11I don't know what it is.
0:55:11 > 0:55:12That's actually quite nice.
0:55:12 > 0:55:14That's nice. I quite like that.
0:55:14 > 0:55:15Is it beef?
0:55:15 > 0:55:17It's definitely an interesting flavour.
0:55:17 > 0:55:19What do you think?
0:55:19 > 0:55:21- I'm intrigued to know what that is. - No idea.
0:55:21 > 0:55:24It kind of tastes like something that you'd put on a bit of toast.
0:55:24 > 0:55:27At first bite into it, I was a bit not sure about this, but...
0:55:27 > 0:55:30- But then after that it worked?- Yeah, but after that it does work, yes.
0:55:30 > 0:55:32Yeah, I think the flavour combination is quite nice.
0:55:32 > 0:55:34- Oh, yeah.- Oh, yeah.
0:55:34 > 0:55:37Beef, cheese, chocolate...
0:55:37 > 0:55:39It's a weird combination.
0:55:39 > 0:55:42- That's a Brussels sprout! - Completely wrong, wasn't I?
0:55:42 > 0:55:45- I don't like Brussels sprouts. Look what they've done to me.- Cool.
0:55:46 > 0:55:49Lots of people seem to like them
0:55:49 > 0:55:54but will they be surprised when they find out what created the flavours?
0:55:54 > 0:55:55A computer? Really?
0:55:55 > 0:55:59- I think it was good. I would say... - Yeah, that was really good.- Yeah.
0:55:59 > 0:56:01Very amazed and surprised.
0:56:01 > 0:56:04Well, if they can come up with flavours like that,
0:56:04 > 0:56:06that I wasn't expecting at all, yeah, it's done very well.
0:56:06 > 0:56:09I don't think I'd ever have even thought to put those
0:56:09 > 0:56:12combinations together if a computer hadn't have done it for us,
0:56:12 > 0:56:14so it's interesting, yeah.
0:56:14 > 0:56:16I think the computer did well.
0:56:21 > 0:56:25MUSIC: Theme from Mission: Impossible by Lalo Schifrin
0:56:29 > 0:56:32OK, yeah, I'll be with you in a second.
0:56:32 > 0:56:35I'm just ordering some coffee.
0:56:35 > 0:56:37If you're in an office block in Amsterdam,
0:56:37 > 0:56:39this is how you order your coffee.
0:56:40 > 0:56:42Send.
0:56:43 > 0:56:46That'll be along in a minute.
0:56:46 > 0:56:49Revealing the jaw-dropping world of Tomorrow's Food has been
0:56:49 > 0:56:51a strange and incredible journey.
0:56:51 > 0:56:53We've learnt how sour can become sweet...
0:56:53 > 0:56:55Mmm, that's lovely.
0:56:57 > 0:57:00We've seen that chefs are becoming robotic...
0:57:00 > 0:57:02Hello!
0:57:04 > 0:57:07- ..and we've seen how the seemingly unthinkable...- Ugh!
0:57:07 > 0:57:09..has become the edible.
0:57:09 > 0:57:10Delicious?
0:57:14 > 0:57:17So, in our farms, on our supermarket shelves,
0:57:17 > 0:57:18and piling onto our plates,
0:57:18 > 0:57:21the future of our food is almost here,
0:57:21 > 0:57:24as, indeed, is my coffee.
0:57:24 > 0:57:26That's a very nice delivery system.
0:57:26 > 0:57:29Let's get that coffee out. Lovely.
0:57:29 > 0:57:32From all of us on Tomorrow's Food, cheers.